wsk

So burgers were the votes for dinner tonight. And I want to take them in a different direction, so Mediterranean burgers it is. Beef and lamb grind (about to do this) at a 50/50 ratio. Will be served with roasted assorted peppers from Greece, along with grilled red onion, and spinach sautéed...

So I've cooked burgers on my WSK by putting both charcoal baskets in the center, searing and moving to the outside and they turned out great. But this weekend I'm having a big party and will be throwing about 20, 1/2 lb burgers and some hotdogs on. So I don't think I'll have the space to do any...

So sad. Mine has two dings, this is the worst of them.

I had 750g of pizza dough in the freezer. I don't remember which recipe it was. Thawed it two days ago and let it cold ferment a bit, cut it in half and balled it, and let it rise on the counter for about 5 hours. Simple evoo, garlic mozzarella cheese and some Italian seasoning. Made a great...

https://www.foodandwine.com/recipes/spicy-thai-steak With fried rice

Very rough week. It ain’t over yet. Some simple, CA comfort food and the best beer around too.

Some fresh veggies, yellow rice with vermicelli and white and dark chicken. Marinated in lemon juice, SPG, Aleppo pepper, sumac, and turmeric. Clean and healthy and doesn’t mess up diet. The flames are lapping up to the meat with the meat drippings. Oh yeah! Around 140° average temps...

Brined two whole cut up birds in salt water, ACV and DWV this morning. Then rinsed them and soaked them in some modded SBRs. Serving Brussels, ‘Gus, some green cabbage slaw and roasted corn.

First we start with some hot JD! SEAR! FLIP! SHOW ME THOSE THIGHS! FLIP THEM THIGHS! Indirect for 15 then take temp

so, going to use the leftover ground beef/lamb from FD burger day Sunday (around 750g of mix) i am following Henry's recipe (video link below). he's a really good chef and i think i'm up to this task. i've tried to make these in the past and with varied results. usually my beef falls off my...

Pretty hard to believe but a year has gone bye since getting and building my E6. It was my Father’s Day present to myself last year. Time really moves fast. I’ve learned a lot of ins and outs with this cooker. And my cook quality hs definitely increased. I don’t use nearly as much fuel as I...

First grind Up close Second grind Up close Back to fridge to firm up before making 6oz patties

Cooking this with coal on lower grate, direct and over JD. Costco had a 2-pack of these so with the fat cap, probably around 5# of beef precook. More pics to come as this goes along to the finish line.

I'm considering a used Summit Charcoal, preferably with the table like a Performer. Are there any known issues I should look for? Does anyone have an opinion on a fair price for a used one? I'll be using it primarily for grilling because I like hands off smoking in my electric. With that in...

Well, that brisket is all done. Got one day off from cooking. So here goes 12 shawarma thighs, asparagus and some chicken rice. Wine will flow too as this has been a crazy week already (last week never really ended).

Trimmed off 4# of fat and a little meat to shape this jumbo up. Going on the E6 soon for an overnight cook. Apple, white oak and a small amount of mesquite chips for smoke. KPro and a very small amount of leftover JD. Packed in tight for good contact points all around SPG Bacon...

Decided to try some smash burgers today for the first time. The Lodge 12" cast-iron pan fits perfectly into the center insert of the WSK and I used the charcoal basket from my Akorn Jr. on the bottom grate. They turned out pretty good, although my wife says she prefers my low n slow burgers...